Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8            squares  white baking chocolate -- (1 ounce each)
  1                cup  butter -- (no substitutes),
                        -- softened
  2               cups  plus 2 tablespoons sugar -- divided
  5                     eggs
  2          teaspoons  vanilla extract
     1/2      teaspoon  almond extract
  3               cups  all-purpose flour
  1           teaspoon  baking powder
     1/2      teaspoon  salt
     1/4      teaspoon  baking soda
  1                cup  sour cream -- (8 ounces)
                        ***GLAZE***
  4            squares  semisweet baking chocolate -- (1 ounce each)
                        -- melted
  4            squares  white baking chocolate -- (1 ounce each)
                        melted
  1              whole  fresh strawberries -- optional

Preparation:

Chop four squares of white chocolate and melt the other four; set both aside. In a mixing bowl, cream butter and 2 cups sugar until light and flufly, about 5 minutes. Add eggs, one at a time, beat- ing well after each addition. Stir in ex- tracts and the melted chocolate. Com- bine flour, baking powder, salt and bak- ing soda; add to the creamed mixture al- ternately with sour cream. Beat just un- til combined. Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprin- kle with half of the chopped chocolate. Repeat. Pour remaining batter on top. Bake at 3500 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; re- move from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with straw- berries if desired.

Nutritional Information:

3846 Calories (kcal); 258g Total Fat; (60% calories from fat); 75g Protein; 303g Carbohydrate; 1534mg Cholesterol; 4149mg Sodium